When it comes to creating products for the food industry everything revolves around the concept of the bliss point (happiness point), which refers to the right amount of an ingredient, such as salt, sugar or fat, that enhances flavor. The first study on the concept bliss point was the one conducted by the American market researcher and psychophysicist Howard Moskowitzknown for his successful work in the creation and optimization of food products ranging from spaghetti sauce to soft drinks.
Bliss point is that sensory profile where you like your food more
Howard Moskowitz
The bliss point for salt, sugar or fat is a range within which our perception believes it is neither too much nor too little, but just the "right" amount of salty, sweet or fatty.
The human body has evolved to favor foods that offer these flavorsthe brain responds with a "reward" in the form of a jolt of endorphinsThe reward is a reminder of what we did to obtain that reward, and makes us want to do it againan effect driven by the dopaminea neurotransmitter.

The combinations of sugar, fat and salt act together, and are more rewarding than any one of them alone. In the optimization of food products, the goal is to include two or three of these nutrients in your bliss pointhis point of happiness.
Now take a wrapper of any food product you have at home and look at the labeling. Chances are you will find at least two of these three elements, sugar, salt and fat, although you will most likely find all three in any precooked product. You know why.
Discover more from Situación Crítica, el Blog
Subscribe to get the latest posts sent to your email.